World's Best Turkey Meatballs

My husband loves meatballs and has never had one that he loves as much as the ones I make for him. I use ground turkey instead of beef, but you will NEVER miss it. These savory delights are delicious when simmered in fresh tomato sauce

Turkey Meatballs
1 Package (1.2 lbs) ground turkey
1 Medium yellow onion, diced small
1 Clove of minced garlic
2 Tablespoons of good olive oil
2/3 Cups plain bread crumbs
1/3 Cup milk
2/3 Cup grated Parmasean cheese plus extra for serving
1/2 Cup chopped fresh Italian flat leaf parsley 
1/2 Teaspoon dried Italian seasoning
1 Egg, beaten
Salt and Pepper 


Heat one tablespoon of olive oil in a sauce pot and add onion. Season with salt and pepper. Once onion is soft, add garlic and cook until onion begins to carmalize (3-5 minutes). Remove from heat and allow to cool.  Preheat oven to 350 degrees. Mix breadcrumbs and milk. This will be the consitency of wet sand. Line a cookie sheet with foil and spray with cooking spray. Add all ingredients, except remaining olive oil to a bowl and use clean hands to mix thoroughly. Form meatballs into 2 inch balls, making 10-12 meatballs. Drizzle meatballs with remaining olive oil and sprinkle with salt and pepper. Bake for 350 degrees for 30 minutes. 

While meatballs are cooking make sauce ( recipe below) and set to simmer. When meatballs are done baking add them to the sauce and cover with a lid for another 30 minutes ( longer if you like).

Top with additional Parmasean cheese and serve with your favorite pasta, or as my husband likes them, over a cheesy toasted chabatta roll.

Cooks Note: For an more elevated dish, stuff each meatball with a tablespoon of herb seasoned ricotta ( basil, salt, pepper) Form meatball around the cheese as you are forming the meatballs and follow the rest of the directions as listed.



Vine Ripe Tomato Sauce 
8 Large vine ripe tomatoes, cored and halved
3 Tablespoons extra virgin olive oil
5 Cloves garlic, crushed
1/2 to 1 Teaspoon ( depending on how spicy you like it) crushed red pepper seeds
3 Generous pinches of sugar (the sweetness of fresh tomato can vary greatly, add more sugar as needed)
4 Tablespoons tomato paste
2/3 Cup full bodied red wine
4 Tablespoons chopped fresh oregano
1 Parmesan cheese rind (optional)
Salt and pepper to taste

Make Sauce
Core tomatoes and cut in half. Squeeze seeds into a sink. Place tomatoes in a food processor and grind until you have a smooth paste. Heat olive oil and add garlic in a sauce pan. Cook garlic until softened. Add tomato paste and incorporate well creating a rich red oil. Add sugar, the tomatoes, wine, oregano, parmesan rind and crushed red pepper. Stir occasionally allowing sauce to become a deep red color. Simmer and stir for at least 30 minutes and up to 2 hours. Remove rind. Salt and pepper to taste.




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